STARTERS, SALADS & SPREADS
JASMINE RICE SALAD
Ingredients
400g jasmine rice
900g water
800g mixed seasonal vegetables, cubed
440g canned chick peas, drained
juice 1 lemon
½ tsp sesame oil
salt and pepper to taste
¼ cup fresh coriander leaves
Preparation
1) Wash rice thoroughly in the cooking basket.
2) Pour water into the bowl and insert the cooking basket with rice.
3) Place mixed vegetables into the steam accessory and secure in position on top of the bowl cover.
4) Cover and cook for
Time: 18 min. Temperature: 100°C Speed: 3
Or until vegetables are tender and rice is cooked.
5) Gently combine all ingredients and drizzle with a little oil. Garnish with coriander.
ANCHOVY PATE
Ingredients
200g cream cheese
30g cream
1 can of anchovies
Preparation
1) Place cheese and cream into the bowl and cook for
Time: 3 min. Temperature: 40°C Speed: 2
2) Add anchovies and blend for
Time: 30 seconds Speed: 4
Repeat if necessary until pate reaches desired consistency.
Notes
Serve chilled on toast and garnished with shredded cucumber.
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